Soft gingerbread cookies filled with a nog flavored buttercream frosting for an easy, gluten-free and vegan holiday cookie!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product used in this recipe was sent to me as a gift, thank you so much Bob’s!
The holiday season has quickly arrived and I find myself immersed in all things gingerbread, peppermint, nog, and hot cocoa. If you have seen my Apple Butter Whoopie Pies or my Soft Pumpkin Cookies you’ll know that I figured out how to bake the perfect gluten-free, vegan soft cookie, so now I have been dreaming of all the cookie flavors, and of course gingerbread is a holiday must.
This cookie recipe is so easy to make, which is also why it’s my new fav. The cookies only bake for 10 minutes in the oven and they cool off really quickly as well, so you’re sinking your teeth into these delicious Gingerbread Cream Sandwich Cookies before you know it.
Now, let’s talk about the magic ingredients that allow these cookies to stay soft, yet bake evenly (because sometimes gluten-free, vegan bakery is tricky!). What you need: gluten-free 1:1 baking flour. My all-time favorite 1:1 baking flour is from Bob’s Red Mill. They have figured out the most amazing combination and ratio of flours to be comparable to regular all-purpose flour. Everything I bake always turns out great when I’m using this flour.
So aside from the single most important ingredient in this recipe, the flour, next we have a combination of gingerbread spices and egg-free wet ingredients to keep these cookies melt-in-your-mouth tender. We have:
☆ almond butter (or you can use another nut/seed butter)
☆ pumpkin puree
☆ plant (vegan) butter
☆ flax eggs
And the key to baking these cookies is to not over bake! You’re going to think they aren’t done after just 10 minutes, but I promise as they cool they set up. And while they are cooling, you make your nog-flavored buttercream frosting with just 5 ingredients! And by the way, you can just slather that buttercream on, you don’t need to pipe it like I did, I just wanted these cookies to grab your attention and wow you, because you NEED to make these this holiday season.
So pick up a bag of Bob’s Red Mill 1:1 All-Purpose Baking Flour, most grocery stores carry it, or if you can’t find it in person order online, and then make these Gingerbread Cream Sandwich Cookies. They might even make it onto your yearly holiday baking list!
- 2 cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1 cup coconut sugar
- 1/2 cup (1 stick) plant (non-dairy) butter, softened
- 1/2 cup canned pumpkin (not pumpkin pie!)
- 1/4 cup nut/seed butter (like cashew, almond, sunflower seed butter)
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1 teaspoon pure vanilla extract
- pinch salt
- 1 cup plant (vegan) butter, softened
- 3 cups organic powdered sugar
- 1/2 teaspoon ground nutmeg
- pinch ground cloves
- pinch cinnamon
- 1 teaspoon pure vanilla extract
- Heat oven to 375°F.
- Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it "gels up".
- In a large bowl, beat the butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping bowl occasionally, until well blended.
- Beat in the pumpkin and flax eggs until well mixed.
- On low speed, beat in the flour, baking soda, baking powder, ginger, ground cloves, cinnamon, and salt.
- Using a #24 cookie scoop, scoop cookie batter into your hands and roll them into balls and then lightly flatten them with the palm of your hand (not too flat).
- Bake 10 to 12 minutes and cool for about 15-20 minutes before filling with frosting.
- In your stand mixer (or alternatively using a hand blender) beat the softened butter on low speed until creamy. Slowly add the powdered sugar, 1 teaspoon vanilla, cinnamon, cloves, and nutmeg and whip until well combined.
- When the cookies are cool, frost the bottom of half the cookies with a generous amount of frosting and then top with another cookie
Store in an airtight container for up to 3 days, preferably in the fridge so the buttercream doesn't melt. You may also freeze for later!
For the frosting:
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